Who would have thought you can make the all-time favourite Dahi Vada without deep frying in oil! Here, we have cooked the flavourful vada batter in a non-stick tava greased with minimal oil, and used this to make delectable chutney-laced Dahi Vadas.

Soak and squeeze the vadas just before serving, because if you soak them for too long they will disintegrate. Dahi Vada is a rich source of protein, and very yummy too, so you can enjoy this low-cal, non-fried version once in a whole without worrying about excess calories.